Skillet Baked Italian Potatoes Food

ITALIAN PARMESAN ROASTED POTATOES

Steps:

• Preheat oven and prepare baking sheets: Preheat your oven to 425 F degrees. Line a baking sheet with parchment paper or a silpat.
• Prepare potatoes: Cut the potatoes into bite sized cubes. I did not peel them, but feel free to peel them if you prefer. If you don't peel them, make sure you wash and scrub them.
• Prepare seasoning: In a small bowl, combine the Parmesan cheese, breadcrumbs and Italian seasoning.
• Toss everything together: Toss the potatoes with olive oil in a large bowl. Add the Parmesan mixture over the potatoes and toss well, making sure each potato is coated with the mixture.
• Bake: Bake for 45 minutes or until potatoes are golden brown, crispy and cooked through.

SKILLET BAKED ITALIAN POTATOES

Steps:

• 1. Heat oven to 400^ Heat a large Cast Iron skillet then add the sausage; cook and scramble until brown. Remove sausage with a slotted spoon to paper towel lined plate to drain; set aside. To the same skillet add the onion and cook until soft. Add the potatoes. Cook and stir gently about 2 to 3 minutes.
• 2. Mix the vegetable stock, seasoning, pepper, oregano, tomato sauce and sausage in a large bowl..Stir to combine. Pour this mixture over the potatoes in the skillet. Bring to a boil, then cover. Place in the pre-heated oven for 25 to 30 minutes .Until potatoes are tender.
• 3. Uncover skillet and stir gently. Sprinkle with the cheese.. and return to oven. Bake 1 minute longer or until cheese is melted and potatoes are browned a little. Let cool 10 minutes before serving.

GARLIC HERB SKILLET POTATOES

Steps:

• Melt the butter and heat the olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet in a single layer. Cook without stirring for 5 minutes, or until the potatoes have begun to brown on the bottom.
• Sprinkle potato slices with rosemary, thyme, oregano, parsley, and paprika. Turn the potatoes, and continue cooking 5 minutes, or until tender. Turn off the heat, and sprinkle the garlic and cayenne over the potatoes. Lightly toss for about 1 minute, until the garlic has softened.

BAKED ITALIAN POTATOES

Steps:

• Bake potatoes in oven or microwave.
• Preheat oven to 450 degrees.
• Heat oil in small sauce pan. Add mushrooms, scallions, garlic, and oregano. Cook over med-high heat for about 3 minutes.
• Add tomato sauce to mushroom mixture. Cook, stirring frequently, for another 3 minutes.
• Split and fluff the baked potatoes.
• Spoon tomato sauce over each of the potatoes and top with mozzarella cheese. Add a little Parmesan cheese if you'd like.
• Place on baking sheet and bake at 450 degrees Fahrenheit for 5-8 minutes (until cheese is melted). Garnish with fresh parsley.

ITALIAN ROASTED POTATOES

Steps:

• Place potatoes in a large bowl. Drizzle with oil; toss to coat evenly. Combine the garlic, parsley, basil, oregano, salt and pepper; sprinkle over potatoes and toss to coat evenly. Transfer to an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° for 30 minutes. Stir; bake 10-15 minutes longer or until potatoes are tender and golden brown.

SKILLET POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Heat a 10-inch cast-iron or nonstick skillet over low heat. Add the butter; when melted, add the garlic and cook until soft but not browned, 3 to 4 minutes.
• Slice the potatoes on a mandoline set to 3mm (about the thickness of 3 credit cards). Place the potatoes in a large bowl; add the melted garlic butter and sprinkle with salt. Toss well to ensure all the slices are coated.
• Place the skillet used for the butter over low heat. Carefully layer the potato slices in the skillet, overlapping them in a circular pattern starting from the edge of the skillet and working towards the center. Continue until you have about five layers of potatoes.
• Set a medium pot lid (6 to 8 inches wide) on directly on top of the potatoes. Then place a heavy pot on top of the lid to weight it down. Adjust the heat to medium-low and cook for about 15 minutes on the stovetop, then transfer to the oven and bake until the bottom is golden brown and crispy, another 15 minutes. (You can use a spatula to peek at the bottom to make sure it's golden brown.)
• Remove the skillet from the oven and let the potatoes rest for 15 minutes. Remove the pot and lid, and place a plate upside down on the skillet. Using oven mitts, carefully turn the skillet over to release the potatoes onto the plate. Garnish with thyme leaves and serve.

SKILLET ITALIAN HERBED COUNTRY POTATOES

Steps:

• In a large non-stick skillet over medium heat, melt butter and olive oil together.
• Add the remaining ingredients to the skillet. Stir until potatoes are evenly coated with spice mixture and onion slices are evenly distributed.
• Cook covered on medium heat for 15 minutes, tossing and turning the potatoes every few minutes.
• Potatoes will be done when slightly browned and fork-tender.

IRON SKILLET BAKED POTATOES

Steps:

• Pour canola oil evenly into the bottom of a room-temperature, 10-inch cast iron skillet. Sprinkle rosemary and seasoned salt evenly over the canola oil. Place potatoes, cut-side down, in 1 layer in the bottom of the skillet. Press down on potatoes so cut-side is coated in canola oil.
• Place the cold skillet into a cold oven. Preheat the oven to 400 degrees F (200 degrees C).
• Bake until potatoes are easily pierced with a fork, about 45 minutes.

ITALIAN HAMBURGER POTATO SKILLET

Steps:

• In a large skillet, brown ground beef and drain off fat.
• Slice or chop the onion, whichever you prefer, and add to the ground beef toward the end of browning.
• While the ground beef is browning, wash and slice the potatoes leaving the skins on.
• Add the potatoes to the hamburger/onion mixture, and mix together.
• In a large 4 cup liquid measuring cup, measure the 2 cup Italian dressing, and add 2 cup water to make 4 cups of liquid.
• Pour the dressing/water mix over the hamburger/potato mixture, and cook at high heat until liquid reaches a boil.**.
• Sprinkle seasoning salt over mixture (or seasoning of your choice, as desired), and stir.
• Turn heat down to low and cover skillet.
• Simmer mixture for 20-30 min., stirring occasionally, adding seasoning if desired.
• The dish is done when the potatoes are soft, and the liquid is cooked down, and the entire mixture is "saucy", but not watery.
• **You may need to add water during cooking time, if liquid cooks down too fast, and potatoes aren't soft yet.

POTATO SKILLET

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon slices, reserving grease. Crumble bacon and set aside.
• Add potatoes to bacon grease and season with garlic salt, seasoned salt and black pepper. Cook until potatoes are soft.
• When potatoes are tender, add crumbled bacon. Pour eggs over potatoes and cook until firm. Spread with cheese and cover with lid until melted.

SKILLET PAPRIKA POTATOES

Steps:

• Cover potatoes with 2 inches water in a pot. Add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until knife-tender, about 8 minutes. Drain.
• Heat oil in a large skillet (preferably cast-iron) over medium-high. Add potatoes and cook, stirring occasionally, until golden and crisp, about 10 minutes. Stir in pimenton and two-thirds of scallions and cook 30 seconds more. Season with salt, sprinkle with remaining scallions, and serve.